Cebiche de Erizos, or sea urchin ceviche, is a rare yet highly sought after dish in Lima, Peru’s cebicherias. At La Mar in Lima, the secret is finding the absolute best erizos (uni or sea urchin), which in Peru come from Atico, Ilo, and elsewhere along the Arequipeña coast. – Editor’s Note

This recipe is courtesy of Gastón Acurio and reproduced with permission of Phaidon Press. Click here to purchase your own copy of Acurio’s cookbook Peru: The Cookbook from Phaidon.


  • 1 ají limo, chopped, plus 1 slice for rubbing
  • red onions, diced
  • 1 tablespoon chopped culantro or cilantro (coriander) leaves
  • 1 clove garlic, very finely chopped
  • 1 clove garlic, very finely chopped
  • Juice of 12 small lemons
  • 32 sea urchin tongues
  • 2 or 3 ice cubes
  • salt
  • 1 corncob, cooked and kernels removed
  • cup (5 oz/150 g) cancha (toasted corn)

Serves 4


  1. Rub the inside of a bowl with the ají limo slice so that the chile aroma lingers in the bowl. Discard.
  2. Put the diced onions, chopped ají limo, cilantro or cilantro (coriander) leaves, and garlic into the bowl. Season with salt and mix together well. Pour over the lemon juice.
  3. Add the sea urchin tongues and the ice cubes to chill. Taste and add more salt if necessary. Remove the ice cubes.
  4. Spoon into dessert bowls or glass bowls and serve with the cooked corn kernels and cancha.